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Eggplant Parmigiana

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Eggplant Parmigiana

with mozzarella cheese and fettuccine

Informations supplémentaires
30 min. | 794 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 425 ° F. Cut the eggplant into rings. Chop the basil.
2. Cook the pasta Bring a pot of salted water to a boil. Cook the fettuccine for 8-10 minutes. Drain and add a drizzle of olive oil and season with salt and pepper.
3. Coat the eggplant In a bowl, mix together the panko, the parmesan and the dried oregano. Season with salt and pepper. In another bowl, place the eggs and season with salt and pepper. Dip the eggplants in the egg mixture and then coat in the panko mixture.
4. Cook the eggplant In a deep skillet, add a generous drizzle of oil. Once the oil is hot, cook the eggplants 2 minutes on each side or until crispy. Remove from the pan and place on a paper towel.
5. Bake in the oven Pour the tomato sauce in an oven safe dish. Add the fried eggplants and cover with a little bit more of the tomato sauce and add the mozzarella cheese. Cook for 10-12 minutes.
6. Plate your dish Serve the eggplants parmigiana with the fettuccine and garnish with chopped basil. Children can smell the basil and choose for themselves how much they want to add to their dish. Bon appetit!
1unitEggplant(s)
140gFettucine
60gPanko Breadcrumbs
1unitFresh egg
1unitTomato Sauce
80gMozzarella
50gGrana Padano Cheese
2gDried Oregano
0.5unitBasil
What you need Bowls, pan, pot, oven safe dish, paper towel.
794 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 99g
33%
fat 29g
45%
cholesterol 151mg
50%
fiber 13g
52%
protein 36g
saturated 12g
60%
sodium 968mg
40%
sugar 18g
trans 0g